I cut this recipe out of Food Network Magazine. Then I made modifications.
|1 10-ounce package frozen chopped spinach, thawed and squeezed dry|
|1 1/2 cups whole-milk ricotta cheese|
|1 cup grated parmesan cheese|
|6 tablespoons all-purpose flour, plus more for rolling**|
|2 large eggs|
|Freshly ground pepper|
|Pinch of freshly grated nutmeg|
|2 cups prepared marinara sauce***|
|2 tablespoons unsalted butter, cut into pieces|
|Crusty bread, for serving*|
Bring a large, wide pot of salted water to a simmer (ALMOST TO A BOIL--otherwise it will not be hot enough). Put the spinach in a large bowl and separate it with your hands. Add the ricotta, 3/4 cup parmesan, the flour, eggs, 3/4 teaspoon salt, 1/4 teaspoon pepper and the nutmeg. Mix with a fork to form a slightly sticky dough.
Spread some flour on a plate. Scoop out heaping tablespoonfuls of the spinach-ricotta mixture and roll into about 24 loose balls using floured hands. Gently roll the balls in the flour. (Make walnut-sized balls - you don't want them to be too big or they will fall apart)
Bring the marinara sauce to a simmer in a large skillet over medium heat. Whisk in the butter.
Meanwhile, gently lower the dumplings into the simmering water and cook until they rise to the surface and are firm, about 5 minutes. Remove the dumplings with a slotted spoon, letting the water drain off, and add to the sauce. Gently toss to coat, then transfer to plates and sprinkle with the remaining 1/4 cup parmesan. Serve with bread.
Original recipe Per serving: Calories 503; Fat 32 g (Saturated 18 g); Cholesterol 210 mg; Sodium 1,251 mg; Carbohydrate 23 g; Fiber 4 g; Protein 27 g
*I did not eat this with bread, of course...
**Instead of regular flour, which I'm allergic to, I used a combination of almond flour, brown rice flour, soy flour, and flax seed flour. This makes it low carb and gluten free.
***If you are trying to low carb, I would not use all that marinara sauce.
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